Chicken-Cabbage Soup Try This Simple Soup Full of Vegetables and Fresh Herbs.

Serves 4 / Prep time: 15 minutes / Cook time: 40 minutes

NUT-FREE

If you have leftover chicken from Sunday dinner, try this simple soup full of vegetables and fresh herbs. You can even use the poultry carcass to make the stock for your healthy soup if you plan ahead. One carcass should make exactly the right amount of stock for this soup, and it is a healthier option than purchased products. Any vegetables would be lovely, so use up whatever is in your refrigerator, and enjoy.

• 2 tablespoons coconut oil
• 2 leeks, white and light green parts, chopped and washed
• 1 celery stalk, chopped
• 4 cups shredded green cabbage
• 2 carrots, cut into disks
• 8 cups Simple Chicken Stock (here)
• 2 bay leaves
• 2 cups chopped cooked chicken
• 2 teaspoons chopped fresh thyme Sea salt
• Freshly ground black pepper

1.In a large saucepan over medium-high heat, heat the coconut oil.

2.Sauté the leeks and celery until the vegetables are tender, about 3 minutes.

3.Add the cabbage, carrots, Simple Chicken Stock, and bay leaves, and bring the soup to a boil.

4.Reduce the heat to low, and simmer until the vegetables are tender, about 25 minutes.

5.Add the chicken and thyme, and simmer until the chicken is heated through, about 5 minutes.

6.Remove the bay leaves, season with salt and pepper, and serve.

PER SERVING Calories: 243; Total Fat: 10g; Saturated Fat: 7g; Cholesterol: 54mg; Total Carbohydrates: 15g; Fiber: 4g; Protein: 24g